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Food materials science : principles and practice /
Explores the science and procedure behind the materials in foods that impart their desirable properties. This title explains those physicochemical aspects that intervene in the organization of food components from the molecular level to final products, and the methods used to probe foods at differen...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Springer,
2007.
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| Colección: | Food engineering series.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | Explores the science and procedure behind the materials in foods that impart their desirable properties. This title explains those physicochemical aspects that intervene in the organization of food components from the molecular level to final products, and the methods used to probe foods at different length scales. |
|---|---|
| Descripción Física: | 1 online resource (1 volume) |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9780387719474 0387719474 9780387719467 0387719466 6611107908 9786611107901 |